This is another dish that we learnt at our Hong Kong cooking lesson. Claypot rice is a one of those lovely comforting aromatic rice dishes.
It is relatively easy to cook and with the special claypots, you get a nice crunchy crust of rice at the bottom of the pot that everyone will fight over. For this dish, we started off the cooking process in non stick pots as we were cooking on induction hobs and the claypots didn’t transmit heat very well. After the initial stages, the rice and chicken was transferred to claypots to finish off.
This is a great dish to serve at a dinner party with friends as you can serve the whole dish in the pot in the middle of the table with a few accompanying side dishes.
If you are looking for good claypot rice in London, try China City in Chinatown or around town. Previously this chain was owned by the Poon family who have been famous in London for serving their claypot rice. Try the ones with wind dried sausages and wind dried duck.
The recipe below is courtesy of the School of Wok.
Claypot Chicken and Mushroom Rice
- 200 g chicken thighs
- 5 chinese mushrooms
- 2 cup jasmine rice rinsed and drained
- 1 cube ginger
- Sesame oil
- 1 tbsp light soya sauce
- 1 shot rice wine/brandy
- Salt to taste
- pepper to taste
- pinch of sugar
- 1 tsp corn flour
- Soak the mushrooms overnight or for at least 2-3 hours
- Slice soaked mushrooms into thin slices
- Debone the chicken and cut into large dice. Place in a medium sized bowl.
- Finely chop the ginger and add to the bowl with the chicken
- Add all the marinade ingredients and mushrooms to the bowl and mix well.
- Was the rice thoroughly to get rid of any excess starch
- Cook the rice in a medium sized clay pot.
- Use about 1 1/2 cups of water for every cup of rice.
- Add 1 tbsp oil and bring the rice to boil on a medium heat, uncovered.
- Once the rice starts boiling vigorously, turn down the heat to medium/low and add the chicken mix.
- Cover the rice with a lid and turn heat down to low.
- Simmer for a further 15-20 minutes on a low heat to prevent the rice from burning.
- The rice should form a crispy bottom layer which should be golden brown when cooked.
- Serve the claypot rice with a bowl of sweetened soy sauce (2 tbsp sugar and 3 tbsp dark soy sauce and some slices of chilli if you like it hot.)
- I would add a garnish of some sliced spring onions when serving and serve it with a few side dishes like stir fried vegetables and some tofu.
Here is a video of Chef Jez in Hong Kong talking about Claypot Rice